Panuozzo sandwich

• strong white bread flour↗300g 300g

  plus extra for dusting

• fast-action dried yeast↗3g (about half a sachet) 3g (about half a sachet)
• olive oil↗1 tbsp 1 tbsp
• tomato↗1 1

  halved and sliced

• cooked ham↗4 slices 4 slices
• mozzarella ball↗150g 150g

  sliced and seasoned

• rocket↗small handful of small handful of

  (optional)

• pesto↗6 tbsp 6 tbsp

  (see below for the recipe)

• olive oil↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Put the flour in a large bowl, then stir in the yeast and a large pinch of salt. Make a well in the centre, pour in 175ml warm water and the oil and bring together with a wooden spoon to make a soft, fairly wet dough. Turn out onto a lightly floured surface and knead for 5-8 mins until smooth. Divide the dough into four balls and arrange on a floured tray, well spaced apart. Cover with a tea towel and set aside for about 40 mins-1 hr until doubled in size.

2. 2

   Heat the oven to 240C/220C fan/gas 8 and put a baking tray in the oven to heat up. Roll the dough balls out on a floured surface into long baguette sticks about 22-25cm long, place on the hot tray and bake for 10-12 mins until puffed up and golden, then leave to cool. Can be made a few hours ahead of baking.

3. 3

   To assemble, split the bread down one side and neatly layer in the tomato, ham, mozzarella and rocket, if using. Mix the pesto with the olive oil, drizzle over, halve and serve.